Indulge in Soft Pumpkin Whoopie Pies This Autumn
Autumn has arrived, bringing with it the delightful scent of spices and the perfect excuse to indulge in pumpkin whoopie pies. These soft, cake-like treats, filled with a creamy cheese caramel, are a seasonal favorite created by Deb Perelman in 2010.
The whoopie pies are made with a dough that includes 450g of pumpkin puree, 420g of all-purpose flour, and a blend of warm spices like cinnamon, ginger, and nutmeg. For a touch of heat, a pinch of cayenne can be added. They are baked at 180°C for 12-15 minutes until golden brown and slightly firm.
The star of the show, however, is the fresh cheese caramel filling. It's made with 300g of cream cheese, 150g of butter, 180g of powdered sugar, 4-5 tbsp of caramel sauce, 1.5 tsp of vanilla extract, and a pinch of sea salt. Once the whoopie pies are cooled, the filling is piped between two flat sides and gently pressed together.
To complement the autumnal spice flavors, a creamy Baileys with cinnamon and whipped milk is served on the side. For a vegan version, aquafaba can be used instead of egg and vegan cream cheese in the filling. The whoopie pies are best served on a rustic wooden platter, dusted with cinnamon and decorated with autumn leaves. A vanilla syrup coffee can also be enjoyed alongside to round off the caramel cream flavor.
Pumpkin whoopie pies are more than just a treat; they're a celebration of the season. With their soft cakes and creamy caramel filling, they're a perfect match for the crisp autumn air. Whether you're a fan of the original recipe or prefer a vegan version, these whoopie pies are sure to become a beloved autumn tradition.
